Max

“Carrot Salad”

This salad is made in Uzbekistan. It’s also called “Korean carrot salad” because there was a leader of Russians. He was a bad guy. He moved Koreans from the Far East to Uzbekistan and Kazakhstan. Koreans made this salad in Uzbekistan.

My mom was a Peace Corps Volunteer in Uzbekistan. She lived in Samarkand. She lived with a family for a year. My mom’s host mother used to make this carrot salad. It is very spicy and made for adults. I like it because it has some of my favorite vegetables: carrots and cilantro.

Ingredients

• 6 carrots, grated into strips with a julienne peeler or mandoline
• 4 cloves of garlic, minced
• 1 medium yellow onion, diced
• 4 tablespoons vegetable oil or canola oil
• 3 tablespoons of white vinegar
• 1/8-1/4 cup of cilantro, finely chopped
• 1 teaspoon salt
• ½ to 1 teaspoon of cayenne pepper
• 1 ½ teaspoons of sugar

Instructions

1. Put tablespoon of oil in a saucepan. Heat on medium flame. Saute the onion until soft. Remove pan from heat.
2. Use big bowl to mix the carrots, garlic, remaining 3TB of oil, white vinegar, cilantro, salt, cayenne pepper, and sugar.
3. Add diced onions and oils from the saucepan.

(This salad tastes better when the flavors have a chance to mix. Cover the bowl and refrigerate for a few hours before serving.)